Brussels Sprouts Baked with Crumbs

Ingredients

• nice, fresh sprouts
• bread crumbs
• thin cream or egg sauce

Method

1. 1

   Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking dish, sprinkle with bread crumbs, and pour over it a thin cream or egg sauce.

2. 2

   Bake in the oven till nicely browned.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 32. The excerpt below is the record exactly as published.

bread crumbs and cream, season with salt, and, if desired, the yolk of an egg- refill the shell, and bake with cut side up. Serve in shell. SCALLOPED EGGPLANT NO. 1 Pare, divide or quarter, cook in boiling water until tender, drain in colander, salt, and beat up with a fork; add cream, bread crumbs, and an egg yolk; bake in a granite pan. SCALLOPED EGGPLANT NO. 2 Eggplant, mashed, 2 cups. Tomatoes, strained, 1 cup. Sage. Butter. Salt. Bread crumbs. Mix all together, and bake. BAKED EGGPLANT Slice the eggplant thick, immerse in salted milk, and then roll in buttered bread crumbs. Place on oiled pans, sprinkle with oil, and bake. 120 VEGETARIAN COOK BOOK STEWED SALSIFY, OR VEGETABLE OYSTERS Salsify, cut in %-inch slices, 1 quart. Milk, 2 cups. Butter, 1 tablespoon. Salt to taste. Wash and scrape the salsify, slice, and put into cold water to prevent discoloration. Cook in sufficient boiling water to cover. When tender, drain, add the milk and butter, let simmer a few minutes, and serve. SCALLOPED VEGETABLE OYSTERS Vegetable oysters, sliced, 3 cups. Rich cream sauce. Sifted bread crumbs. Salt. Wash, scrape, cut in thin slices, and put into plenty of cold water till ready to use, to prevent discoloration. When ready to cook, boil in enough water to prevent scorch- ing. Salt when they begin to get tender. Boil a few minutes longer, but do not let them get too salt. Drain, or remove with a skimmer, putting a layer in a baking pan, then a little rich cream sauce, then another layer of each. Sprinkle the top with sifted bread crumbs, and bake a light brown. STEWED CABBAGE Cabbage, 1 head. Onion, 1. Salt. VEGETABLES 121 Slice the onion veiy fine, and place in a stew-pan ; chop the cabbage fine, and add to the onion; cover with hot water, let stew until tender, salt, and cook until seasoned. CABBAGE AND CREAM Cabbage, 1 head. Cream, I14 cups. Butter, 2 tablespoons. Flour, 1 teaspoon. Salt. Parboil the cabbage, drain, cool, and chop fine; place it in a stew-pan with butter and a little salt ; add the flour, stirring well, and then pour in the cream. Stir till the cab- bage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot. CABBAGE STEWED WITH TOMATO Slice and wash a good sound cabbage, and put into a stew-pan with enough chopped tomato to give it a decidedly tart taste. Season with salt. Add sufficient water to cook, and stew slowly till tender. Strained tomatoes may be used if desired. SCALLOPED CABBAGE Wash and chop the cabbage in rather fine pieces. Put a layer of the cabbage into a baking pan, sprinkle with a little salt, and cover this with finely broken fresh bread crumbs. Repeat, and pour over sufficient milk or cream to 122 VEGETARIAN COOK BOOK thorouglily moisten and cover the crumbs. Cover, and bake in a moderate oven till the cabbage is well cooked. More milk may be added if necessary. HOLLAND CREAM CABBAGE Cabbage. Eggs, 2. Water, 2 cups. Lemon juice, 2 tablespoons. Salt. Butter. Cut the cabbage fine, sprinkle with salt, and let stand a few minutes before using. Beat the eggs well; add lemon juice, water, and melted butter. Mix this with the cabbage, and cook till tender, in a vessel that does not easily burn. BAKED CABBAGE NO. 1 Wash and chop rather fine the required quantity of cabbage. Put into a stew-pan with boiling water; add a little salt, and boil twenty minutes. Drain, put in a baking pan, and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Bake until the custard is nicely set. BAKED CABBAGE NO. 2 Butter. Cabbage, cold, boiled. Crumbs, browned. Salt. Egg, well-beaten, 1. Brown sauce. VEGETABLES 123 Eub sufficient cold boiled cabbage through a sieve or colander. Mix with it a piece of butter, salt, and the well- beaten egg. Stir thoroughly. Butter a pudding dish of suitable size, line with browned crumbs, press in the cab- bage, and bake in a moderate oven. Turn out on a hot dish, pour brown sauce around the base, and serve. HOT SLAW Clean a nice young head of cabbage, quarter, cut out the heart, and shred fine. Put in cold, salted water for half an hour; drain, and boil till tender; drain partly, leaving enough juice to make the cabbage moist; add lemon juice and a little butter or oil, season with salt, and serve hot. BRUSSELS SPROUTS PLAIN Select nice, fresh sprouts, cut off the stem end and out- side leaves, and wash in cold water. Cook in salted water till tender. Pour off the water ; serve with butter or cream sauce. BRUSSELS SPROUTS SAUTfi Prepare as for plain boiled; when done, drain and press dry; put in a stew-pan, season with salt, and moisten with oil and rich milk. Toss frequently, and cook till well heated through. Serve hot with mashed potato. BRUSSELS SPROUTS BAKED WITH CRUMBS Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking dish, sprinkle with bread 124 VEGETAEIAN COOK BOOK crumbs, and pour over it a thin cream or egg sauce

Cook this with the app: pantry check, scaling, and the assistant.